Miserable wet and windy day on Sunday so it needed some winter food. I bought some Lamb Shanks so decided to braise them in the pressure cooker. YUM an hour and a bit and they were fall apart perfect. I would normally give it a good slug of red wine but had used it all so I used some white wine bolstered by some good balsamic vinegar to enrich the sauce, it worked a treat and gave it another dimension. Matched with some good mash and a seared tomato and bukchoy number and it was wintery wonderment.
Not quite a drunken pig but the Bundaberg Red Rum, Balsamic Vinegar Apple Butter Sauce did have a nice kick to it. I just sauteed some apple slices in butter after having soaked them in red rum and balsamic for an hour. Then reduced the rum and vinegar then emulsified with butter. The apple took on the rum flavour and the sauce took on an apple flavour. Served with pumpkin, potato and carrot mash, snowpeas and mushrooms and a nice juicy pork fillet it was an excellent dinner
Chicken Pot Pie! I have been meaning to make this dish for about 2 and a half years after not being able to have it at the Whitsunday sailing club because we had our dogs with us and for some reason we couldn’t take our meals outside to the beer garden where the dogs could be?…Anyway, we were shopping and came across these cool little casserole dishes. They are perfect size for an individual serving of pot pie or casserole or what ever you choose to cook in them. I’m going to try slow cooked Coddled Eggs on the bbq soon so there’s another post. The chicken pot pie is made with a white roux sauce and any veges you like, I used carrot corn, and peas and served it with creamy mashed potato and sesame soy greens.
It’s probably ironic that it was a South African that first told me that they call Corned Beef “Pickled Tiger‘ what with there being no tigers …in Africa! But then when I was a kid and would pester to know what was for dinner, not once did the often threatened Sh#T On A Stick appear at the table, irony or good fortune?…Anyway if you grew up in NZ you probably call it corned silverside or just silverside. I know families hand down their own versions of this semi national dish, including MUST have accompanying vegetables namely, mashed potato, carrots, and cabbage and the MANDATORY Sweet Mustard Sauce. If you are eating Silverside all is good in the world and someone loves you. We have all done the three-day binge. Silverside and veg for tea thursday, silverside sandwiches friday lunch and silverside fritters saturday brunch!…haven’t we…Just me? This silverside was excellent I cooked it in the pressure cooker for an hour and half. Now I don’t usually mess with the ‘Classics’ But it was such a nice one I thought I’d Tart it up a bit. I’ve kept it fairly true, there is mash, and carrots and silverside, I usually do fried cabbage with it but I caramalised some thin sliced fennel to go on top, and a little broccoli for colour with the sweet potato puree. And of course Honey on the carrots, we got given some locally homemade honey a couple of days ago, its much nicer than shop bought.